Description
A recipe for Strawberries and Cream Shortcake

Ingredients

• 1 (18 1/4 or 18 1/2-ounce) package pound cake mix
  
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  
• 1/2 cup cold water
  
• 1 (4-serving size) package instant vanilla flavor pudding mix
  
• 1 (4-ounce) container frozen non-dairy whipped topping, thawed (1 3/4 cups)
  
• 1 quart fresh strawberries, cleaned, hulled and halved (about 1 1/2 pounds)

Preparation
Prep Time: 20 minutes

Bake Time: according to package directions

Prepare pound cake mix as package directs; pour into prepared 9-inch round pans. Bake according to package directions. Cool.

In large bowl, mix sweetened condensed milk and water; beat in pudding mix. Chill 5 minutes. Fold in whipped topping. Place 1 cake layer on serving plate. Top with half each of pudding mixture and strawberries. Repeat layers. Refrigerate leftovers.

Nutrition
no information available

Serves
Makes 8 to 10 servings

Variations
no information available